Ingredients
2 pounds boneless chicken thighs chopped
1 tablespoon olive oil for cooking
FOR THE MARINADE:
5 tablespoons soy sauce
2 tablespoons gochujang chili paste
2 tablespoons sriracha
3 tablespoons rice vinegar
2 teaspoons of your favorite hot sauce I used some of this – The Hottest Damn Hot Sauce I Ever Made!
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon spicy pepper flakes + more for serving
Fresh ground pepper to taste
FOR SERVING: Cooked white rice, fresh herbs, extra sliced peppers
Directions
1
Add the chicken to a large bowl with all of the marinade ingredients and stir it up until all of the sauce is nicely combined and coating every bit of chicken. Cover and refrigerate for at least an hour. Overnight will get you the most flavor.
2
Heat a large pan to medium heat and add the olive oil. Add the chicken, stirring here and there, until the chicken is cooked through, about 10 minutes.
3
Serve over rice with fresh herbs, extra pepper flakes and peppers!
Notes
Heat Factor: Hot if you make it my way, though you can easily tame the heat with milder hot sauces and a milder gochujang.